I don’t make rice pudding very often. I am not sure why because it’s certainly easy to make. There’s something about it that is unpretentious and so satisfying. And you know what’s better than regular rice pudding … that’s right, boozy rice pudding.
This holiday season I teamed up with Connecticut-based Bom Bom Brands Liqueur to create a holiday recipe. There are two flavors of Bom Bom. Nilli Vanilli is a blend of premium Caribbean rum with almond milk and cookie and caramel flavors and the Coco Mochanut is premium Caribbean rum with cream and chocolate, coconut and coffee flavors. Earning a 94 rating from Wine Enthusiast, Coco Mochanut is gluten-free, natural and kosher. Nilli Vanilli earned a 92 rating from Wine Enthusiast and is natural, dairy-free, vegan, and gluten-free.
I decided to create a “grown-up” version of rice pudding using Nilli Vanilli. There are only four ingredients and it only takes half an hour from start to finish. I used regular milk, but if you want to keep it vegan, just swap in your favorite nut milk. Unlike traditional rice pudding featuring raisins, I used dried cranberries for a more festive vibe.
You can serve it in mini portions, perfect for a crowd, or as a full portion at a small dinner party. I think it’s an unexpectedly delicious dessert to serve guests.
Boozy Rice Pudding
- 3 cups whole milk
- 1 cup Arborio rice
- 1 cup BomBom Nilli Vanilli Liqueur
- 1.2 cup dried cranberries
- Pinch of salt
- Simmer milk in a medium-sized saucepan over medium-low heat.
- Add a pinch of salt and stir in rice. Cook 25 minutes or until most of the milk is absorbed. Stir frequently.
- Once cooked, stir in liqueur and simmer for 2-3 more minutes.
- Stir in the dried cranberries.
- Serve warm or at room temperature.
Disclosure: I received two free bottles of Bom Bom Brands Liqueurs to facilitate this recipe. I received no other compensation for this post and the opinions contained herein, are my own and reflect my experience with the products. Your own may differ.